Purpose in Mission Design

Simon Murden

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Purpose in Mission Design

机译：任务设计目的

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If "the first, the supreme, most far reaching act of judgment that statesmen and commanders must make is to establish," as Clausewitz put it, "the kind of war on which they are embarking, neither mistaking it for, nor trying to turn it into, something that is alien to its nature," it is sobering to realize how often they get it wrong.~1 Today, the difficulty that Western political leaders have in articulating clear and coherent aims is a profound problem. No amount of informed thinking about concepts and plans would have prevented the planning shortfalls that bedevilled the occupation of Iraq in 2003. But, beyond the political smoke and mirrors, operational planning itself often fails to generate the level of understanding required to embark on wars in complex social settings. In Afghanistan and Iraq, military planners would preside over inappropriate operational approaches and tactics, and were slow to perceive, understand, and manage transitions. Learning on the job proved a costly business, and strategic aims had to be left by the wayside.

机译：如克劳塞维茨所说，如果“政治家和指挥官必须作出的第一，最高，最深远的判断是建立的，那么他们将要发动的那种战争，既不要误以为是，也不要试图扭转。〜1，今天，西方政治领导人在阐明清晰而连贯的目标方面遇到的困难是一个深远的问题。对概念和计划的任何见多识广的思考都不会阻止导致2003年伊拉克被占领的计划不足。但是，除了政治上的迷雾和镜子之外，行动计划本身常常无法产生开展伊拉克战争所需的理解水平。复杂的社会环境。在阿富汗和伊拉克，军事规划人员将主持不适当的作战方法和战术，并且对过渡的理解，理解和处理都很缓慢。在工作中学习证明是一项代价高昂的生意，而战略目标必须放在一边。

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《Military review》 |2013年第3期|53-62|共10页
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Simon Murden;
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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

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